Ingredients
Equipment
Method
- In a medium bowl, combine cornstarch, garlic powder, salt, and pepper. Add the cubed chicken and toss until well coated.
- In a large non-stick skillet, add the avocado oil and heat over medium-high heat. Add the coated chicken and cook for 5-8 minutes before flipping. Cook for another 5-8 minutes until the outsides are golden brown and the chicken is fully cooked. Stir to break up the pieces.
- Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
- While the chicken cooks, mix the sauce ingredients in a large bowl. Set aside about 1/4 cup of the sauce.
- Once the chicken has drained, add it to the large bowl with the sauce and toss to coat.
- Add more avocado oil to the skillet and heat over medium-high heat. Add the snow peas and Brussels sprouts, cooking for about 15 minutes.
- Add the shredded carrots and seasonings to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
- While the vegetables cook, prepare the rice according to package instructions. Stir in the lime juice and fluff with a fork. Divide the cooked rice among prep bowls.
- Assemble the bowls by evenly dividing the cooked rice, vegetables, and chicken over the rice. Top with chopped green onions and drizzle each bowl with the reserved sauce.
Nutrition
Notes
This recipe yields 4 large meal prep bowls or 5 medium bowls.